Red lentils turn soft enough to blend into a cake batter, but they can also carry too much cooking water. If the drained lentils are still sitting in liquid, the middle of the loaf may stay gummy even when the edges are baked so be sure you drained the cooked lentils very well.
BreakfastApple Cinnamon Red Lentil Cake
This lightly sweet loaf has tender apple pieces and a moist crumb. Cooked red lentils blend into the skyr, while a little lupin flour gives the cake more structure and a nutty edge and... MORE PROTEIN.
Ingredients
Preparation Steps
Cook the lentils
Rinse the red lentils and put them in a saucepan with the water. Bring to a gentle simmer over medium-low heat and cook until the lentils collapse, then drain any remaining liquid thoroughly and let them cool slightly.
Prepare the apples
Preheat the oven to 175°C (350°F), conventional heat, and line a loaf tin with baking parchment. Peel and core 2 apples. Coarsely grate half and cut the remainder into small cubes.
Blend the wet mixture
Blend the drained lentils with the skyr, eggs, maple syrup, rapeseed oil and vanilla extract until smooth. Scrape down the sides if needed; there should be no visible lentil pieces.
Mix the batter
Stir the whole wheat flour, lupin flour, baking powder, cinnamon and salt together in a bowl. Fold in the lentil mixture until just combined, then add the grated and diced apples.
Bake the loaf
Scrape the thick batter into the lined tin and level the top. Bake until the centre is set and a skewer comes out without wet batter; if the top browns early, cover it loosely with foil or with a plate on top (I did not have foil).
Cool before slicing
Leave the cake in its tin briefly, then transfer it to a wire rack. Let it cool completely before cutting so the moist crumb has time to firm up.
Recipe insights
Drain the red lentils (really) well
Keep the lupin flour in proportion
Lupin flour absorbs liquid readily and has a stronger flavour than wheat flour. Keeping it as a smaller part of the flour mixture makes the crumb easier to slice and stops its flavour from overpowering the apples.
Storing and freezing slices
Keep the cooled loaf in an airtight container in the fridge for up to four days. For longer storage, freeze individual slices with baking paper between them and thaw in the fridge or at room temperature.
Dairy-free option
You can replace the skyr with soy yoghurt, it works also really well, you can lose a little bit of protein, just eat a few raw lentils to compensate (it's not great, but it's a quick fix LOL).
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